Toasted Almond Crunch
1 cup butter or margarine
1 cup sugar
1/4 teaspoon salt
2 tablespoons warm water
1 tablespoon white Karo
3/4 cup chopped, blanched, toasted almonds
1 ounce semi-sweet chocolate, melted
In a heavy, 1 1/2 quart
saucepan, over medium heat, melt butter
or margarine. Stir in sugar and salt, mixing until it has a smooth
appearance, then add water and Karo, mixing well.
Cook to hard crack
stage, about 20 minutes, stirring often to prevent scorching.
Remove
from heat, stir in 1/2 cup of almonds. Pour immediately into a buttered
9-inch
square pan. Allow candy to cool about 7 minutes, cut into squares,
leaving them in the pan. Spread on
melted chocolate. Sprinkle the remaining
almonds over the chocolate. Cool
completely. Invert pan, press in at center.
The whole 9-inch square will come
out. Break candy along cut marks. Wrap in
cellophane or wax paper. Store in a tightly covered container.
